When I was a kid, I loved Fig Newtons. I mean, I won’t lie, I still love them or the idea of them. Even Vegan Cuts had a Fig Bar in their snack box last month that really hit the spot and brought back memories of snacking on them with my little sister. All of that reminiscing gave me a hankering for some figgy snacks!
This isn’t so much a snack as it is a delightful cake that blurs the lines between dessert and breakfast, which is my favorite type of food. Naturally sweet black figs are embedded in the fluffy and moist surface of the vanilla cake. It’s not just any vanilla, I brought out the vanilla bean for this one, so you know it’s good!
How I picture the best way to enjoy this cake: Sitting at a table in the late afternoon, maybe even after an early dinner, with a warm cup of tea, with a late-Summer breeze blowing through your fly-away strands; you dust the cake with a little powdered sugar and cinnamon, and enjoy small bites of sweetness while taking sips of your aromatic tea. Making a total sensory experience of it all.
Because, sometimes it’s the little things that bring you momentary peace during your chaotic life. So, make this cake over your eventful weekend, but make sure to take some time to really enjoy it.
I’m pretty confident that many of you have heard of or eaten baked goods from Entenmann’s Bakery or Hostess store of some kind. Well, (un)fortunately for my family and I, we live just a couple of miles away from one. When I was younger, we would all go there once a month and stock up on soft chocolate chip cookies for me, chocolate covered donuts for my sister, and the occasion coffee cake. Even as a youngin’ I was a huge fan of this wannabe-dessert-breakfast-thingy. Sweet and soft, it was a great snack.
Now, it has been YEARS since I’ve had coffee cake. If I had to guesstimate, the last time I enjoyed one was about a decade ago. Phew. Luckily, I spotted a (non-vegan) recipe for one, that caught my eye, in a food magazine! Instantly, I was inspired to morph it into a compassionate and great-tasting dessert-breakfast-thingy. It took two tries, because apparently I suck at reading directions, but both times it was delicious.
What I have here, is a recipe for coffee cake that really isn’t too hard to make, and is a total crowd pleaser. Like it’s namesake, it is impeccable when enjoyed with a cup of coffee, although mine have all been iced as of late. I dare you to leave it out on the counter! The second batch that I made of this cake is almost gone, and it was ready to eat yesterday afternoon. That should give you an idea of just how addicting this stuff is.
Slice off a piece and bring it to a friend, or maybe even a friend that happens to be your hair dresser! I may have done both. Speaking of hair, I’ve gone from nearly platinum-white to a dark maroon. It’s the first time that I’ve gone red in my life, and so far I’m loving it! (Sorry about the selfie)
Friday. I’m a day late with this post, but I have a good reason! I’ve been working on a pretty sweet project for Vegan Cuts that’s due to come out next month and it is awesome. But, look what I’ve made for you! Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting. Hell to the yes.
The first time I made these cupcakes was for my friend’s birthday, a couple of months ago. I think that I’ve mentioned them since then, but have not unleashed the perfection that is this addictive cream cheese frosting. I even made the cupcakes oil-free to balance out the indulgence that lies atop its chocolate-y throne.
To put it bluntly, the birthday boy said that these were some of the “best cupcakes that I’ve ever had”. Now, you can enjoy them yourself! They’re super easy to make and are a total people pleaser. Just make sure to save one for yourself if you make them for a group, I almost totally missed out on trying them because they went so fast.
I know what you’re thinking, you see all of the chocolate involved in this cake and you may say to yourself, “I think she means Chocolate Lovers Cake”. Well, sure, this cake is for chocolate lovers of all kinds! But, this recipe is a little more involved than just chocolate. Even though Valentine’s day was yesterday, why don’t we share the love today, as well?
As you may or may not know, chocolate (or cocoa rather) is considered an aphrodisiac. But, there are also a few other plant-based foods that are on the same list, such as: almonds, asparagus, avocado, bananas, basil, figs, and garlic (dragon breath anyone?). Delicious, right? This delectable cake has 4 out of the 10 in it! See what I’m saying? Sexy cake.
Here we have your oil-free cake base, with cocoa and a bit of banana, and an ultra-creamy mousse topping made with avocado, almond butter and more chocolate. Plus, it’s topped with some toasted almonds and just a few coconut flakes (which would be great toasted, as well). The whole dessert is super simple to make, and my favorite thing about this type of frosting/mousse amalgamation (say what?) is that it’s even less temperamental than typical vegan butter/powdered sugar frostings and is way better for you.
You could, of course, double the cake recipe and make it into a layer cake! Can you imagine this cake with a layer of almond butter frosting inside, while still covered in the rich, chocolate mousse? Incredible. Why do all of the great ideas come after I’m in the midst of blogging a recipe? Oy.